I had the opportunity to work with Campbell’s Canada this spring to develop seven whole grain summer side dishes using their chicken, vegetable, and beef broths (available in the US as Swanson). I usually say no-thanks to jobs like these, but this project in particular involved a level of collaboration and creativity that I think most “big box” brands would be apt to follow suit. It was SO refreshing to work with talented and inspiring women (all women! girl power!) who are less interested in the BUY BUY BUY message and focus on the LET’S ALL EAT WELL message. The goal was to pair the best of summer produce with broth-cooked grains that stood up to the protein stars of a backyard BBQ.

After several weeks of recipe development and pre-production, the Campbell’s team brought me up to headquarters in Toronto for a brief media stint a few days before the wedding. Toronto is a SUPER neat place, if you haven’t been, and there was something really empowering about spending my last single-lady days stomping around the city and dining solo at the high-tops of Momofuku (other favorite stops include: Oak + Fort, Nadege, Bar Isabel). Although it was tough to leave town with family coming in for the wedding, working with Campbell’s has made it financially feasible for us to take an extended honeymoon in Bali (!!!) in a few weeks. Although I ALMOST compared rolling basil leaves for chiffonade as something NSFW at my cooking demo at St. Lawrence Market, I had loads of fun, met some amazing people, and had the chance to feed a few new faces and friends.

Closing in on six weeks ’til the wedding (smiles). We’ve conjured the sort of day that requires little by way of traditional “planning” and I’ve found that the few things that require our attention this month ― wine lists, dance jams, family activities ― have been joyful and transportive moments away from the madness that is work in this season. On the one day Shaun was home last week we had a most-perfect day-date that included an oil change, bank deposits, dropping bags at Goodwill, and margaritas at 1pm before afternoon conference calls, respectively. This life, right now. There is dignity in the grind. Sleep has been hit/miss this spring, mostly the falling asleep part. The usual tracks repeat: who am I, where am I going, what am I doing with my life? I think of June 28. Shaun, beaming in his new suit. The friends and family who have rooted for us in this business of life and love. It works. I finally fall asleep.

Can’t wait to celebrate. There is SO MUCH, so very much to celebrate. We’ll get there.

In the meantime for my homies in the grind, some lighter tunes for cooking, working, and gathering on an almost-summer afternoon:

Grilled Za’atar Artichokes and Wild Rice Salad

2 lbs baby artichokes

1 1/2 cup dry wild rice

1 cup plump golden raisins

25 large mint leaves

1/2 cup Italian parsley leaves

1/2 cup dill fronds

6 green onions, sliced at bias

1 preserved lemon, rind reserved and minced

Juice of 4 fresh lemons, divided

1 shallot, minced

1/2 cup olive oil, divided

3 tsp Za’atar, divided

1 tsp cumin

salt

Rinse rice before cooking. Stir in rice with 3 cups of water or broth to a boil with 1 tsp of salt. Reduce heat to low, cover, and allow to cook for 45 minutes to 1 hour until the rice is puffed and the liquid is mostly absorbed. Fluff rice with a fork and continue to cook, uncovered, to evaporate excess liquid. Remove from heat and let cool.

To prepare the artichokes, cut off and discard the tip of the artichoke. Pull off and discard the dark green, tough outer leaves until you reach the soft, light green/yellow part. Using a pairing knife, trim the stems and shave off any remaining dark green parts of the artichoke around the base of the stem. Cut in half. Place in a bowl with lemon juice to prevent from oxidizing. Repeat with remaining artichokes. Drizzle with olive oil and 2 tsp of Za’atar. Place in the fridge to marinate for 20 minutes.

Start the grill. Over medium-high heat, grill artichokes belly-side down on a vegetable grate (optional, helps prevent losing a few soldiers). Cover grill and cook for 10-ish minutes until the ‘chokes are browning and crispy at the edges. Return to the bowl of marinating liquid and stir together with a bit of cumin.

It’s 3pm and raining now. I feel like Hayden’s here in the room. It’s been long time. Maybe it hasn’t. Maybe I just haven’t been present to it. If I’m honest, staying present has been difficult lately. The season has turned over so fast, it’s like I woke up this morning and the trees are just now suddenly green, tulips are blistering at their ends, and the garden has creeped back to life. Before you left, you pointed out the one tree in the back alley that is holding out. It’s naked and just barely budding while her sisters are already flanked and beaming. In my mind, I’ll pretend it has been waiting for me to stop spinning, settle my mind, and catch up to the miracle that is this season. I hate when you’re gone but I loved how quiet things were today. I’ve needed it, desperately.

When I am silent, I have thunder hidden inside. – Rumi

Spring On a Plate

This recipe is for my mom whose beauty is matched only by her grace, passion, and strength. I am nothing without your love. Happy Mother’s Day. You are my sun and moon and all of my stars.

Bring a small pot of water to boil. Shell the garbanzo beans and blanche in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside. Preheat oven for 350.’ Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes. Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice length wise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (+/- 10 minutes).

In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-y yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed. Arrange vegetables on top of the yogurt to your liking. Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.

“If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happened better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb. (Don’t Hesitate)”

― Mary Oliver, Swan: Poems and Prose Poems

Quick Pickled Vegetables over Herb-y Black Lentils

1 bunch tricolor radishes, quartered

1 cup pearl onions, halved

1 lb. baby carrots

2 cups cauliflower, broken into small pieces

1 bulb fennel, sliced

2 shallots, shaved

4 florets belgian endive, halved

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4 cups white wine vinegar (or red wine, or rice)

4 cups water

1/4 cup mustard seeds

2 tbsp juniper berries

1/2 cup sugar

2 tbsp salt

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To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!

For the Lentil Salad…

4 cups cooked black lentils (about 1 pound, dry)

1 cup watercress leaves

1 cup parsley leaves

1 cup celery leaves

1/2 cup mint leaves

1/4 cup minced chives

2 lemons, juiced

1/4 cup olive oil

salt/pepper to taste

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Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.